Full ingredients list:
1 brown onion, finely chopped
500g desiree potatoes, cut into 1cm cubes
3 corn cobs, kernels removed, cobs reserved
1 cup reduced-fat milk
300g can creamed corn
1/4 cup reduced-fat thickened cream
300g peeled green prawns (if large, coarsely chop)
chopped flat-leaf parsely, to garnish (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Heat 2 teaspoons of olive oil in a saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add potato, corn cobs and milk with 2 cups of water. Simmer, covered, for 10 minutes, or until potato is soft.
Step 2Remove corn cobs and discard. Add the corn kernels, creamed corn and cream to pan. Cook for 5 minutes, or until the corn kernels are tender.
Step 3Meanwhile, spray a non-stick frying pan with olive oil and set over medium-high heat. Cook prawns for 2 minutes, or until just cooked. Stir prawns through the chowder. Divide chowder among 4 serving bowls. Season with cracked black pepper. Sprinkle with chopped parsley, if using.
Make it gluten free: Use gluten-free creamed corn.
About this recipe
First published: September 2016